<span class="word">Recent <span class="word"><span class="changedDisabled">Advances <span class="word">in <span class="word">the <span class="word"><span class="changedDisabled">Modification <span class="word">of <span class="word"><span class="changedDisabled">Muscle <span class="word"><span class="changedDisabled">Proteins <span class="word"><span class="changedDisabled">Induced <span class="word">by <span class="word"><span class="changedDisabled">Novel <span class="word"><span class="changedDisabled">Non-<span class="word"><span class="changedDisabled">Thermal <span class="word"><span class="changedDisabled">Processing: <span class="word">Theory, <span class="word"><span class="changedDisabled">Characterization, <span class="word">and <span class="word"><span class="changedDisabled">Consequences

Muscle protein modification plays a critical role in determining the quality, functional properties, and nutritional value of meat and aquatic products. Over recent decades, non-thermal processing technologies including irradiation, cold plasma, high-pressure processing, ultrasound, and electromagnetic fields have been widely explored in muscle foods. This review aims to critically examine modifications of food proteins subjected to non-thermal processing, with a focus on literature within the last five years. The review first introduces the type and theory of physicochemical modifications of food proteins, which includes protein oxidation, changes in net charge, cross-linking and aggregation. And then the corresponding characterization methods that can be used for food proteins were briefly covered. Finally, the effects of non-thermal processing on muscle proteins were thoroughly discussed. This review will shed light on the complicated mechanism of protein modifications in muscle foods and empower future development of non-thermal processing technologies in muscle foods.